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recipe image Easy Carrot Cake

Easy Carrot Cake

Easy Carrot Cake

Carrot cake is a classic and this recipe’s a super-simple variation on the original. Add a tangy lemon icing for contrast and really liven it up.

This carrot cake will quickly become a favourite in your house! Our recipe is very easy to make and you'll get a delicious and moist sweet treat.

  • Prep time30 minutes
  • Ready In1 hour
  • Servings10 portions
  • DifficultyEasy

Ingredients

Carrot Cake
  • 250g plain flour
  • 3 tsp baking powder
  • 120g white sugar
  • 120g brown sugar
  • 230g Flora Buttery
  • 250g carrots, grated
  • 100g plain yogurt
  • 4 eggs
  • 80g pecans, chopped
  • 100g raisins or sultanas
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp mixed spice
Cream cheese frosting
  • 340g cream cheese
  • 140g Flora Buttery, fridge temperature
  • 200g icing sugar
  • ½ tsp vanilla extract
  • Pecan nuts (to decorate)

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Carrot Cake
  1. Preheat oven to 180C/160C fan/gas mark 4.
  2. Melt Flora Buttery and set aside. Peel and grate the carrots, set aside.
  3. In a large bowl combine the flour, baking powder, white and brown sugar, and the spices (cinnamon, ginger and mixed spice).
  4. Add the eggs, vanilla extract, melted Flora Buttery and yogurt into the mixture. Whisk it all together.
  5. Mix in grated carrots, chopped pecans and raisins.
  6. Divide mixture between two greased and bottom lined 20cm sandwich tins.
  7. Bake for approximately 30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again.
  8. When fully cooked, turn out and leave to cool in the tins.
Cream cheese frosting
  1. Prepare the icing by beating together the Flora spread, icing sugar and vanilla extract until smooth.
  2. Gradually add the cream cheese. Continue to whisk until the frosting thickens to a stiff consistency. Chill until needed.
  3. Sandwich together the 2 layers of cake with half of the cream cheese frosting.
  4. Top with the remaining icing and decorate with chopped pecan nuts.